Blog

This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

After my recent lacto-fermentation class, I had a plethora of cream cheese that we made from whole cows milk ("quark") in my fridge. Here's what I've been doing with it:
1. Add a couple tablespoons of cream cheese into my morning scrambled egg/omelette mixture instead of milk or cream.

Blend the above together with hand-held blender for an easy quick sweetener-free dessert or snack. My kids took this to school today as their morning tea topped with a mountain of organic berries (see picture).

3. make ice-cream by substituting cream cheese in place of cream (this makes for a less rich, more protein-heavy ice-cream). Here's the recipe for my recent ginger coconut ice-cream invention:

Process the above in a food processor (you don't need an ice-cream maker!) until well blended then pour into small glass containers or ice-block moulds and freeze. Leave on bench for 10-15 mins to soften before serving.

4. smear cream-cheese onto raw veggies (eg sliced cucumber) and (if desired) top with wild salmon roe (from The Canadian Way) for a simple snack or pre-dinner appetiser. You could also do this with home-made goats curd. Enjoy!